DIETITIANS AND NUTRITIONISTS: Organize, plan, and conduct food service or nutritional programs to assist in promotion of health and control of disease. May administer activities of department providing quantity food service. May plan, organize, and conduct programs in nutritional research.

• Analyze menus
• Analyze recipes
• Apply biochemistry theory
• Apply nutrition research techniques
• Apply nutritional practices
• Apply quality assurance techniques
• Conduct nutritional/food programs
• Cook in quantity
• Determine food & beverage costs
• Determine portions
• Follow recipes
• Give speeches on diet, nutrition & health
• Manage finances for institutional food service
• Manage personnel/human resources
• Plan & organize nutritional/food programs
• Plan meal presentations
• Plan menus
• Plan/present meals
• Prepare & post menus
• Prepare reports
• Provide dietary counseling
• Teach food/nutrition principles
• Understand & use medical terminology
• Use computer